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Ingredients
- Warm water: half a cup
- 00 flour: 400 g
- Salt: 1 pinch
- Eggs: 4
- Pumpkin: 250 g
- Ricotta: 200 g
- Egg: 1
- Grated Parmigiano Reggiano: 1 tablespoon
- Nutmeg: a pinch
- Taleggio cheese: 20 gr (or another creamy cheese, that has a strong taste)
- Salt: 1 abundant pinch
- Butter: 100 gr
- Sage: 1 tuft (more or less 8 or 10 slives)
- Pepper to season
- Lemon or orange zest (depending on your taste)
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Nutrients
- Calories: 362
- Protein: 14.6g
- Fat Total: 16.6g
- Fat Saturated: 6.07g
- Carb: 37.9g
- Dietary Fiber: 1.8g
- Cholesterol: 160mg
- Sodium: 365mg
Pumpkin And Ricotta Ravioli
Pumpkin Ravioli, also known as Tortelli or Agnolotti, are a typical dish of the Northern Italian regional tradition. An autumnal delicacy…
